Raisin Cookies
www.mywindowsill.com
I don't add nuts to this recipe. These cookies are tricky to get done right. Too much flour makes them stiff. Too little flour makes them flat and runny. After a few tries, you'll figure out how thick to have the batter. I always do a test bake on one or two cookies. Be careful not to overbake!
Prep Time 10 minutes mins
Cook Time 14 minutes mins
Total Time 24 minutes mins
Course Dessert
Cuisine American
- 1 cup boiling water
- 2 cups raisins
- 1 cup shortening
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 4 cups flour
- 1 tsp. baking powder
- 1 tsp. soda
- 1 tsp. salt
- 1 tsp. cinnamon I use a little more
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- Add boiling water to raisins and cook for 5 minutes. Cool.
- Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
- Add cooled raisins to creamed mixture and mix thoroughly.
- Stir dry ingredients together and blend into creamed mixture.
- Drop by teaspoonfuls onto greased baking sheet spread 2-e inches apart.
- Bake at 350 for 12-15 minutes. Makes 6 dozen.
Add boiling water to raisins and cook for 5 minutes. Cool.
Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
Add cooled raisins to creamed mixture and mix thoroughly.
Stir dry ingredients together and blend into creamed mixture.
Drop by teaspoonfuls onto greased baking sheet, spread 2-e inches apart.
Bake at 350 for 12-15 minutes. Makes 6 dozen.